Orzo and Mushroom Risotto

5
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #3083

November 26, 2011



"A traditional prepared risotto with orzo. Comes out very flavorful and creamy. Great side dish."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (378.3 g)
  • Calories 446.9
  • Total Fat - 34.2 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 10 mg
  • Sodium - 880.9 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 3.1 g
  • Sugars - 4.9 g
  • Protein - 11.6 g
  • Calcium - 49.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.2 mg

Step 1

In a 12 inch non-stick skillet over medium heat melt butter with oil and sauté mushrooms and onions until tender, remove from heat.

Step 2

In a 2-quart saucepan over medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and stir until lightly toasted, about 3 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan.

Step 3

Once the wine has nearly evaporated, add the mushrooms, onions and 1 cup of the stock, stirring often until the stock is absorbed by the orzo, about 10 minutes, repeat 1 cup of stock at a time stirring often and add the salt, and white pepper with last cup. When the last cup of stock is absorbed stir in the butter and adjust the seasoning, to taste.

Tips & Variations


No special items needed.

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